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I have a customer that would like to sell fresh Idaho® potato chips in their deli departments. They are struggling with this project and wondering if you had any insight on how they should be preparing them?
Homemade-style chips are certainly a growing trend; popular in deli’s, as bar food, appetizers, or as a side dish. Since in-house prepared chips are customizable, the potential for charging a premium (and building the bottom line) is attractive. However, it is labor-intensive and requires measured steps to provide a quality end-product. Here’s a post on the subject from our website. It branches into some recipes too, which may be of help.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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